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"Egg in a 2 foot tube" for salad bars: does the resto industry still use them?

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"Egg in a 2 foot tube" for salad bars: does the resto industry still use them?

FoodFuser | | Apr 29, 2009 05:33 PM

In the late 70's, when working at the college cafeteria, salad bars were the burgeoning tide.
We installed a salad bar, and I was responsible for it. My senses were distorted when the manager showed me the way that hard boiled eggs for slices were supplied: they came in a long 2 foot long tube, clear plastic, like Oscar Meyer braunschweiger, 2 inches in diameter, to yield maximum slice portions per pound, bypassing the lower yield of the tapered ends of the ovoid egg in the shell. It was like a solid white sausage, with a perfectly centered yolk running down its 2 foot length.

I was shocked, yet transfixed by the product. What controlling process of steamer and injectors and centrifuge had gone into its creation? Wow.

Well, recently I mentioned it to a young person in their first kitchen job, and they challenged me to show it to him on the internet.

I can't find it, which means to him that it's not real and never existed.

Are these tubes still being manufactured and used? Pics? Any ideas of their manufacturing technique and ingredients?

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